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Kashmiri Rogan Josh, a traditional, aromatic and delightful mutton curry having its origin in the Heaven of India – Kashmir. Tender mutton cooked with a blend of saffron, cardamom, and other aromatic Indian spices will give Kashmiri Rogan Josh an unforgettable taste.
Rogan Josh was basically a Persian dish which was brought to Kashmir during the Mughal Period. It has red colored gravy with a layer of oil over it. Tastes better when served with a Butter Naan, Garlic Kulcha or Steamed Rice.
The main ingredients in this dish are the Kashmiri degi mirch and the saffron. The crushed dry fruits like almonds and cashew add to the taste. Addition of hung curd adds to the flavor.
I tried this earlier but had no success. This time, I was able to match the exact taste of Kashmiri Rogan Josh that I had tried at my Kashmiri friends house. I personally believe that this Kashmiri Rogan Josh is the master of all mutton curries. I have tried many different cuisines around the world and this was the best.
I m a bit lazy when it comes to cooking and so I like to find an easier way. Usually, this dish is slow cooked in a pot but I have made this using a pressure cooker to shorten the time of cooking.
I tried many new mutton recipes this Eid Ul Adha which include Cheesy Mince Tortilla Pie, Tawa Kaleji Gurda Masala, and Chinese Mutton Cubes.
Also Read:
Hyderabadi Mutton Paya - Mughlai Paya Recipe
A simple and easy one-pot recipe made in a pressure cooker adding onion, aromatic whole Indian spices, chili, and ginger-garlic paste.
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Ingredients of Kashmiri Rogan Josh
For Whole Spices
- Cumin Seeds [ज़ीरा] - 1 tbsp
- Star Anise [चक्र फूल] - 3 pcs
- Green Cardamom - 6 pcs
- Mace - 3 pcs
- Cinnamon [दालचीनी] - 4 pcs
For Paste
- Red Chili Powder [लाल मिर्च पाउडर] - 3 tbsp
- Ginger Powder - 1 tbsp
- Fennel Seeds Powder [सौंफ पाउडर] - 2 tbsp
- Ginger Paste [अदरक पेस्ट] - 1/2 tbsp
- Water [पानी] - 1/2 glass
For Curry
- Oil [तेल] - 4 tbsp
- Mutton - 720 gm
- Black Cardamom [काली इलाइची] - 3 pcs
- Cloves [लौंग] - 5-6 pcs
- Salt [नमक] - to taste
- Asafoetida [हींग] - a pinch
- Water [पानी] - 2-3 glass
- Estimated Calories: 1741
Steps for Kashmiri Rogan Josh
Take a mixer jar. Add cumin seeds, star anise, green cardamom, mace, and cinnamon sticks. Grind them to a powder. Keep it aside.
Take red chili powder in a bowl. Add ginger powder, fennel seeds powder, ginger paste, and water. Mix it and make a paste.
Take a pressure cooker or you can use a pot too. Heat oil and add whole spices like cloves and black cardamom, etc. Saute it.
Add mutton to it and stir. Slow cook it for 15 minutes without covering it.
Note: Using a pressure cooker will make the process bit faster. This tip is for working professionals who want to make something extraordinary but have lack time.
Now add the paste and pinch of saffron to it. Mix properly and again cook it for 10 minutes without cover.
Add salt, asafoetida, and the whole spices powder. Also, add water to it. Mix it and cover it with a lid. Cook it for 20 minutes.
Your aromatic and delightful Kashmiri Rogan Josh is ready to serve. Garnish it with big green chili halves and coriander leaves. You can also use bell pepper for garnishing.
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You are here: Home » Recipes » Main Course » Kashmiri Rogan Josh Recipe – Kashmiri Lamb Curry
1 Comment
benazer noor
January 20, 2020 @ 8:06 am
your recipe is awesome, thanks for sharing.
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- By Chef Fahim Lashkaria
- Preparation Time: 20min
- Cook Time: 30min
- Ready Time: 55min
- Yield: 750gm
- Servings: 4-5
- Cuisine: IndianMughlai
- Category:Main Course
- Difficulty Level:
- Ratings:
- Published:
- Last Updated:
By Nutritions (Estimates)
- Yield Quantity:750gm
- Calories:1741
- Protein:195 g
- Carbohydrate:35 g
- Fiber:22 g
- Fat:93 g
- Cholesterol:526 mg
- Sodium:2 g
- Potassium:5 g
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